Preparation

For the base put the biscuits and butter in a bowl, mix together well and press into the base of the tin, chill whilst you make the filling.

Place the cream cheese in a large bowl with 125g (4 ½ oz) caster sugar (reserve the remaining sugar for the egg whites), egg yolks and lime zest and beat together until smooth. Place the lime juice in a small saucepan and heat until just boiling. Remove from the heat, squeeze the excess water from the gelatine leaves and add to the pan. Swirl the pan to dissolve the gelatine completely. Leave to one side to cool slightly.

Whip the cream to soft peak stage. Whisk the egg whites until stiff then add the remaining sugar and whisk again until you have a thick, glossy meringue.

Add the cooled gelatine mixture to the cream cheese and beat well. Fold in the double cream and then the egg whites. Make sure everything is thoroughly combined. Pour over the chilled base. Give a couple of sharp taps on the worktop to remove any air pockets, and smooth the surface. Chill for a minimum of 6 hours or overnight.

To serve the cheesecake, run a round bladed knife around the outside of the cheesecake. Cut into slices with a hot, dry knife and serve with fresh mango and toasted coconut. The cheesecake will keep for 3 days covered in the fridge.

Cook’s Tip: Leaf gelatine is easy to use just follow these simple tips for success.

Always soak the leaves in cold water, never warm or hot water

Always squeeze out the excess water from the leaves before melting

When you have added the gelatine to the liquid required in the recipe do not boil the liquid again as this can prevent a good set being achieved

4 leaves gelatine will set approximately 600ml (1pt) liquid.

Leaf gelatine gives jellies and mousses a much clearer, untainted finish than powdered gelatine. When making jellies or mousses in large moulds increase the gelatine to 5 leaves to 600ml (1pt) liquid

As a general rule 1 teaspoon of powdered gelatine is equal to 2 small leaves gelatine.

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